German Potato Salad Recipe

I first tasted German potato salad 7 years ago and fell in love!

It is made with small red potatoes, yellow onions and an apple cider vinaigrette made with salt, pepper, mustard and sugar. It is then garnished with cooked bacon, chopped chives and a drizzle of olive oil! This potato salad is served hot and constitutes a great side dish !

German potato salad recipe

I have my mother-in-law to thank for introducing me to German potato salad! Because until a few years ago the only potato salad I knew was the very american version including glops of mayo, chopped celery and a hard-boiled egg. I'm not a fan of mayo, so naturally, I wasn't a fan of potato salad either.

But one day my grandmother brought home a Lunch Box of German potato salad from the deli and everything changed ! As I mentioned above, I was hooked after just one bite! I absolutely love anything tangy, so the fact that this salad is vinegar-based instantly won me over. And the crispy bacon bits and little chive strips really complement all the flavors...and it's almost impossible to stop at just one serving!

So I decided to use my memory to create my own homemade version . And after some trial and error, I can tell you with confidence that this is 100% the best salad in German potatoes I've ever eaten! And if you're looking for a German theme, serve it with a slice of German apple cake!

If you are serving a large number of people, feel free to double or triple this recipe as needed!

Can I leave out the bacon?

I really don't recommend it! I understand that not everyone eats meat, but the bacon really does make the recipe , and without it, it will definitely lack "ummm". You can definitely try bacon bits vegan s or vegetarians ...but to be completely honest, it won't be the same. And I recommend you find a vegetarian or vegan recipe instead. Especially since the bacon fat also enhances the flavor of the dressing.

Ingredient Substitutions

Because I know it can be difficult to get to the grocery store in general (not to mention this time of Covid-19 and riots), I wanted to suggest a few substitutions that I think will work!

• Although this recipe calls for red potatoes, yellow potatoes will do! And if needed, you can use larger potatoes and cut them into cubes.

• If you don't have apple cider vinegar at home, white vinegar will make a great substitute. But I really prefer apple cider vinegar. Its flavor is so perfect in this salad! And it's very healthy, so don't hesitate to buy a bottle when you can! They are inexpensive and last forever!

• And finally, if you can't find chives, I find shallots - very thinly sliced ​​- make a good substitute. They don't go as well with the ingredients as chives do, but they do give the salad a nice kick and crunch.

How to prepare German potato salad

One of the best things about this recipe is that it is so quick and easy to do ! If you prepare your ingredients while the potatoes are boiling, it should only take you 15 to 20 minutes !

1. Fill a large saucepan with salted water and bring to a boil over medium-high heat. Add the potatoes. When they are tender enough to be easily pierced with a fork, remove from the heat, drain and run them quickly under cold water. Place them on a cutting board and cut them into 1/4″ rounds.

2. Meanwhile, heat a large skillet over medium heat. Cook the bacon until crispy. Pat quickly with a few paper towels. Then roughly chop into pieces of bacon!

3. Add the onions to the skillet (leave most of the bacon grease!) and cook until translucent.

4. While the onions cook, combine the vinegar (I really prefer apple cider, but white vinegar will do), mustard, both sugars, salt, and pepper in a measuring cup.

5. Once the onions are cooked, add the dressing and cook for 2 minutes, or until bubbling and thickened slightly. Add 1/4 cup bacon and all the potatoes and toss well to coat.

And just like that, your German potato salad is ready! The final touch is to transfer it to a serving platter and sprinkle with chives and the remaining bacon. If you feel like it, feel free to add a drizzle of olive oil just before serving.

If you've been looking for a potato salad without mayonnaise to try this summer, I can't recommend this one enough! She is so easy, great tasty , and does not leave you feeling heavy or bloated!

And it pairs deliciously with burgers, hoagies, crab cakes, ribs, chicken, steak and more! In fact, it's perfect for any picnic, meal or party! Or simply as an exciting side dish for tonight's dinner!

PS Although I recommend serving this hot recipe , it can be served at room temperature or even cold! I just suggest you stir it occasionally to keep it from getting too dry!

As I have already told you, this recipe goes with everything! If you are a fan of Lunch Boxes but do not necessarily have a lot of time to cook, this recipe is made for you!

To transport it and heat it anywhere, I recommend our heated Lunch Boxes, they are very portable and allow you to enjoy your wonderful warm and melting cookies anywhere!

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Tip: Lunch boxes with dividers and inserts , such as Lunch Box Bento, are also particularly practice.

On our MaLunchBox website you will find quality Bento Lunch Boxes

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Recipe summary

Ingredients (4 servings)

• 1 kg early potatoes

• 20g bacon

• 1 medium yellow onion, finely chopped

• 1/2 cup apple cider vinegar

• 1 tablespoon granulated sugar

• 2 tablespoons of brown sugar

• 2 tablespoons and 1/2 of Dijon mustard

• 3/4 tsp salt

• 1/2 teaspoon black pepper

• 3 tablespoons minced chives, for garnish

Instructions

1. Place the potatoes in a large pot of lightly salted water. Bring to a boil over medium-high heat and cook for about 13 to 15 minutes or until the potatoes are tender when pierced with a fork.

2. Drain the potatoes and run them quickly under cold water until cool to the touch. Then transfer to a cutting board and carefully slice into 1/4 inch rounds. Put aside.

3. In a large skillet over medium-high heat, cook the bacon until crisp on both sides, about 6 minutes total. Once crisp, place on a paper towel-lined plate to cool for a minute. Then transfer to a cutting board and coarsely chop into small pieces. Drain about half of the bacon fat from the skillet, then return the skillet to medium heat.

4. Add the onion to the skillet along with the remaining bacon fat and cook until translucent, stirring occasionally, about 5 minutes.

5. In a measuring cup, combine the apple cider vinegar, both sugars, dijon mustard, salt and pepper, and stir until well combined. Pour into skillet and cook, stirring occasionally, for 3 minutes, or until mixture bubbles and thickens slightly.

6. Add 1/4 cup bacon and the sliced ​​potatoes and stir to coat. Cook for 1 minute, then transfer to a serving platter.

7. Garnish with the remaining crumbled bacon and chives. Serve hot.

That's it, your German potato salad is ready! all you have to do is serve it or reserve it in a Lunch Box!

If you are interested in buying a Lunch Box, don't hesitate to take a look on our MaLunchBox website , you will find a wide range of Lunch Boxes in many different sizes and styles.

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